Nutritional Facts

Directions

Place brisket in a roasting pan. In a small bowl, combine the water, chili sauce and soup mix; pour over meat. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Cool; cover and refrigerate overnight.

Remove meat and cut into 1/4-in.-thick slices; return to the pan. Sprinkle with gingersnap crumbs. Cover and bake at 350° for 30-45 minutes or until heated through.Yield: 16-18 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Originally published as Brisket with Gingersnap Gravy in Taste of Home's Holiday & Celebrations Cookbook
Annual 2002, p57